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Pear Risotto with Gorgonzola
🇧🇷Brazil
•View in original language
(Português)
45 min(s)
2 servings
Pablo Fernandes
@culinariadeamador- Ingredients
- Recipe
- Arborio rice1 cup
- Gorgonzola cheese50 g
- Freshly grated Parmesan cheese50 g
- Large, ripe pear2 unit(s)
- Onion1/2 unit(s)
- Dry white wine1/2 cup
- Water1200 ml
- Butter5 tablespoon
- Olive oil2 tablespoon
- Salt to taste
- Make a broth from whatever you have in the fridge, like onions, carrots, bay leaf, green smell, leek and a little salt and keep it hot while you're making the risotto. Place 2 tablespoons of butter and 1 tablespoon of oil in a pan, place the pears cut into cubes and wait for it to caramelize and set aside. In the same pan, put 1 tablespoon of butter and 1 tablespoon of oil and sauté the onion cut into small cubes, add the rice and sauté the rice for about 2 minutes. Pour the white wine into the rice and stir until the alcohol evaporates. Once the alcohol has evaporated, add 1 cup of broth at a time and stir. Repeat this process with the broth ladle until you notice that the rice is al dente. When the rice is ready, add another ladle of broth, the grated Parmesan, the gorgonzola, 2 tablespoons of butter and the pear that was previously caramelized. Stir well until everything is mixed.
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